Recreated from a traditional favourite this vegan beef and tomato stew is deliciously wholesome and satisfying especially when served with a chunk of crusty bread to mop up the scrummy plant-based juices. Perfect for soup and stew season!
Course Dinner, Lunch, Main Course
Cuisine British, English
Prep Time 15mins
Cook Time 50mins
Total Time 1hr5mins
Large non-stick soup/stew pan or similar
1tablespoonolive oilor ½ cup of veggie stock, more if necessary
100gramsdried soya chunksplus 2 cups/500ml of hot veggie stock for rehydrating, once soaked keep the leftover stock to make up the rest of the stock required for the recipe
500gramspotatoeschopped into chunks
200gramscarrotschopped into thick chunks
200gramsonionschopped into thick wedges
6wholegarlic clovessliced thickly
400gramstomatoesuse fresh tomatoes if available, quartered or replace with a 400g/15oz can of chopped tomatoes
1tablespoonred wine vinegar
1tablespoontamari soya sauceor regular soya sauce
1tablespoonWorcester sauceor an extra tablespoon of soya sauce
1litrevegetable stockuse a vegan beef flavour stock if available
5 minutes before end of cooking:
1tablespoonred wine vinegar
To serve, optional:
4sliceswholemeal breador your preferred bread, rolls, crackers, US biscuits etc
Add the dried soya or TVP chunks to a small bowl and cover with 2 cups (500ml) of hot veggie stock. Allow to soak for at least 15 minutes.Drain but keep the stock to make up the rest of the veggie stock required for the stew.
Prepare the stew:
Sauté the onion, potatoes and carrots in olive oil or ½ cup of veggie stock for 5 minutes over a medium heat. Stir frequently.
Add the soya chunks along with the garlic and cook for 1 minute. Mix through the flour and cook for a further 1 minute.
Next tip in the chopped fresh tomatoes and tomato puree, stir.
Pour in the hot veggie stock, one tablespoon of red wine vinegar, tamari and Worcester sauce. Season with salt and pepper, and add the chopped parsley.
Bring to a simmer and gently bubble for 30-40 minutes until everything is soft and the stew is nice and thick. Five minutes before the stew is ready add the second tablespoon of red wine vinegar, and adjust the seasoning if necessary.
Serve with wholemeal bread to mop up the delicious veggie stew juices, along with extra fresh parsley.
Nutritional data is provided for guidance only and is not intended for a strict analysis as ingredients vary.
Data includes 4 slices of wholemeal bread.
Data includes 1 tablespoon of olive oil so if this is replaced with veggie stock the overall calories and fat content per serving will be reduced.
Leftover Warwickshire stew will keep fresh for up to 3 days, within a covered container, in the fridge.
Or freeze for up to 4-6 months.
Defrost in the fridge before reheating.
Reheat by placing in a non-stick pot, with extra liquid if necessary, and bringing to the boil. Lower the heat and bubble for 3-4 minutes or until piping hot throughout. Stir frequently.
Leftovers are delicious served over a thick wedge of bread or toast especially if the stew liquid is nice and thick.
Turn the vegan beef and tomato stew into a pot pie filling. Simply add the cooked stew filling to a pie dish and pop on a pastry crust. Bake until the pastry is golden and cooked. Perfect for a New Years Day dinner.